Rich Chocolate Orange Cheesecake: A Citrus Dream (Print Version)

Creamy Chocolate Orange Cheesecake with a zesty citrus twist. Experience rich chocolate layers and vibrant orange notes in this delightful dessert.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Base

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Creamy Filling

04 - 24 oz (3 blocks) full-fat cream cheese, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - ½ cup sour cream, room temperature
08 - 1 tsp vanilla extract

→ Zesty Orange Swirl

09 - ¼ cup unsweetened cocoa powder
10 - 1 tbsp orange zest (from 1 large orange)
11 - 2 tbsp fresh orange juice

→ Finishing Touches

12 - Dark chocolate shavings or curls (for garnish)
13 - Fresh orange segments (optional, for garnish)

# Instructions:

01 - Okay, first things first, get that oven preheating to 325°F (160°C). Then, in a bowl, mix your graham cracker crumbs with the melted butter and a spoonful of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. I use the bottom of a glass to really pack it down – this is where I always make sure it's super tight, otherwise, the crust gets crumbly when you slice it, and that's just a bummer. Pop it in the fridge while you get the Chocolate Orange Cheesecake filling ready.
02 - In a large bowl, beat your softened cream cheese with the sugar until it's super smooth and fluffy, no lumps allowed! I swear, this step is where patience pays off. If you rush it, your cheesecake won't be as creamy. Then, beat in the eggs one at a time, just until combined. Overmixing eggs can introduce too much air, which can lead to cracks later, and trust me, I've had many cracked cheesecakes.
03 - Now, for the magic! Stir in the sour cream, vanilla extract, and <em>half</em> of your orange zest and juice into the cream cheese mixture. This is the base of our incredible Chocolate Orange Cheesecake. Take a little sniff, doesn't it smell amazing already? I always taste a tiny bit here, just to make sure the sweetness is right.
04 - Divide your filling in half. To one half, whisk in the cocoa powder until it's completely smooth and a beautiful chocolate brown. To the other half, add the remaining orange zest and juice. Now you have two distinct, delicious fillings for your Chocolate Orange Cheesecake!
05 - Pour the chocolate filling into your chilled crust. Then, carefully spoon dollops of the orange filling over the chocolate layer. Use a knife or a skewer to gently swirl the orange into the chocolate. Don't overdo it, or you'll just get a muddy brown, and we want those distinct swirls. This is the fun part, where you get to be a little artistic!
06 - Place your springform pan on a baking sheet (just in case of leaks, it happens!) and bake for about 50-60 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door, and let the Chocolate Orange Cheesecake cool slowly in there for an hour. This helps prevent cracks! Once it’s room temp, chill it in the fridge for at least 4 hours, or even better, overnight. Honestly, the longer it chills, the better it tastes!

# Notes:

01 - Always use room temperature cream cheese and eggs. I learned this the hard way with lumpy batter and cracked cheesecakes.
02 - Don't overmix the batter once the eggs are in; it incorporates too much air, which leads to cracks. Just mix until combined, promise!
03 - Chilling is NOT optional. Seriously, give your Chocolate Orange Cheesecake time to set. I’ve rushed it before, and it was a sad, gooey mess.
04 - For extra orange flavor, you can infuse your cream cheese with orange zest overnight before making the filling. It’s a game-changer!

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - whisk
05 - spatula
06 - baking sheet

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

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